Minty Ice Cream Adventures

25 Jul

Photos other than the one seen above are compliments of Cait. I’m sure you can tell by now which ones I take vs. hers….shutup.

I am not embarrassed to tell you what my favourite ice cream flavour is. It’s called Superkid. It’s multicoloured. It probably has nothing but artificial colours and flavours in it but it’s probably the best thing ever. Unfortunately, this flavour is only available at Laura Secord and I rarely get the chance to indulge. So what flavour, pray tell, does Fabi go for as a second choice? Mint chocolate chip of course! I love every minute of a scoop of mint chocolate chip ice cream in a waffle cone.

Fun Fabi fact: I like chunks in my ice cream. Which is why not just any mint chocolate chip ice cream will do. Don’t give me those shoddy brands with stupid flakes or swirls of chocolate. I will not be pleased! I need me some big chunks of chocolate. It’s a necessity.

I recently took it upon myself to create an ice cream that would make my life complete. I made ice cream. I made it minty. I then made cookies. Double chocolate chip cookies. I mixed the two together. I then died and went to heaven.

For some reason I had never attempted ice cream until my chef kindly threw her barely used ice cream maker at me. If I had known it was so simple. I would have been making hundreds of litres of ice cream ages ago.  The recipe is simple.

I whipped egg yolks until they were pale in colour, and then added sugar.

The next step was adding some heated cream (no friends, this isn’t a healthy recipe. But all things in moderation)  to the eggs, and putting it back onto the heat until the mixture coated the back of a spoon.

Adding the green was optional, but I felt I had to make it look authentic.

what? Oh, thanks, I like that necklace too….

Pour into chilled ice cream maker…lick the spoon…

The best part? Adding the chunks of cookie goodness. Minus the ones I may or may not have quality tested along the way. Nobody will know. Well. Except for you now. Shhhhh.

Stir. Put into a container. Lick the spoon (yes, again…) Freeze some more. Practice some patience.The final step is the most difficult. I had to limit myself to a portion of ice cream and leave the rest in my freezer.

I got the basic recipe from a personal favourite of mine: Alton Brown. He is the coolest. No pun intended.

Mint Chocolate Chocolate Chip Cookie Ice Cream

3 cups half-and-half

1 cup heavy cream

8 large egg yolks

9 ounces sugar

2 teaspoons pure spearmint or peppermint extract

green food colouring (optional)

1 cup crushed double chocolate chip cookie bits.

Place the half-and-half and the heavy cream into a medium saucepan, over medium heat. Bring the mixture just to a simmer, stirring occasionally, and remove from the heat.

In a medium mixing bowl whisk the egg yolks until they lighten in color. Gradually add the sugar and whisk to combine. Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until about a third of the cream mixture has been added. Pour in the remainder and return the entire mixture to the saucepan and place over low heat. Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon. Pour the mixture into a container and place in an ice bath for 15ish minutes. Stir in the peppermint extract. Place the mixture into the refrigerator and once it is cool all the way through, pour into an ice cream maker and process. This should take approximately 25 to 35 minutes. Stir in cookie bits, and freeze for a couple of hours. (2-3)

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One Response to “Minty Ice Cream Adventures”

  1. Maurice Ibgui July 25, 2011 at 10:47 am #

    wonderful

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